Muesli Cookies

5 from 1 vote

Discover these delicious Muesli Chocolate Chip Cookies. Easy to make, packed with fiber and flavor. Wholesome and hearty, you'll love these tasty treats.

Prep Time10

Cook Time12

Resting time1

Total Time1 22

Course: Dessert

Cuisine: American

Servings: servings

Calories: 306kcal

Author: Briana

Equipment

Ingredients

½ cup unsalted butter, melted (1 stick)
⅔ cup light brown sugar (about 127 grams)
⅓ cup white sugar (about 66 grams)
1 tablespoon vanilla extract
1 large egg, room temperature
1 cup all purpose flour (120 grams)
1 teaspoon kosher salt
1 teaspoon cinnamon
¼ teaspoon baking soda
1.5 cups muesli
1 cup semi-sweet chocolate chips, divided

Instructions

This step is optional, feel free to skip to step 2 if you don't want to brown the butter! Add butter to a saucepan over medium-low heat. Whisk constantly until small brown flecks begin to appear in the butter and some bubbles form. The butter will release a nice nutty smell. Once it is browned, immediately remove it from the heat and place it in a separate bowl, as it will continue to cook a little bit off the heat.
Add the butter to a large bowl, and allow the butter to cool off for about 5 minutes before adding the sugars. Add brown and white sugar, and cream together with a hand mixer (or stand mixer, or whisk!) on medium-speed for 1-2 minutes until combined. Next, add in the vanilla extract and egg, and mix until combined and smooth.
Now, sift in the dry ingredients (flour, baking soda, salt, and cinnamon). Mix until just combined. Add in the muesli and chocolate chips, then mix until just combined. Now, cover with plastic wrap and place in the fridge to chill for 1 hour.
Preheat the oven to 375°F and line a baking sheet with parchment paper. Roll the cookies using a large cookie scoop into roughly 12 equal-sized balls. Top with more chocolate chips if desired, and place them on a parchment-lined baking sheet.
Place them on the center rack, and bake for 12-14 minutes, until the edges are set, but the inside is still a little bit gooey. Leave them on the baking sheet for a few moments so they can firm up. Transfer the cookies to a wire rack to cool completely, and sprinkle with flaky sea salt if desired.
Now, simply dig in and enjoy! Store leftovers in an airtight container on the counter for 4-5 days. After that, they will need to be transferred to the fridge or freezer.

Notes

You can make these cookies smaller, but they will need to be watched very closely as they will need less baking time. They may not also develop that signature ooey, gooey center with crispy edges.
This recipe has also been tested with honey as a sweetener, which provides really delicious flavor and can be done (reduce the amount to ½ cup of honey) but it will not set up as nicely.
If your butter and flour mixture won't cream together in step 2, and the mixture has a sand-like texture, add about 1 tablespoon of water. In the butter browning process, water evaporates from the butter, so you may need to add a touch more to help it come together.
Don't skip chilling the dough. This allows all of the dry ingredients to absorb the wet ingredients so that the cookies bake up evenly.

Nutrition